There are many versions of this salad, but this is the one I prefer. It is closest to the salads I have seen offered in the south of France. Some cooks prefer to add grilled fresh tuna. Sometimes I add garlic croutons or a few brilliant nasturtium blossoms, which are usually rioting in the garden during summer.
2 eggs, preferably free-range
1 mignonette lettuce, or 2 large handfuls soft-leafed salad selection
200 g beans, freshly boiled
2 ripe tomatoes, cut into wedges
200 g canned tuna, in olive oil
2–4 potatoes, freshly boiled and cut into chunks or halved
2 tablespoons extra-virgin olive oil
1 teaspoon wine vinegar, optional
freshly ground black pepper
16 black olives, small
8 anchovy fillets, split lengthwise
Boil eggs for 4 minutes, then run under cold water to stop the cooking. Peel and cut into quarters (the yolks should still be moist). Cover a platter with washed, dried salad leaves. Gently mix warm beans, tomato, drained tuna, potato and egg with olive oil, vinegar (if the tomatoes are not too acidic), salt and pepper and tumble onto salad leaves. Scatter olives and anchovies over and serve immediately.